Thank you, Kendra, for sharing this recipe! What could be bad about pumpkin cornbread?! I served it with savory pinto beans and thought it was a good twist on the regular stuff I make. But to be fair, my husband said he would have preferred a cornbread that wasn't as sweet to go with the beans. Maybe it would compliment a sweet sausage soup better. Either way, we all still liked the bread.
1/2 cup all-purpose flour
1/2 cup whole wheat flour (or just use 1 cup of all-purpose)
1 Tbsp baking powder
1 tsp salt
1/2 Tbsp cinnamon
1/4 tsp nutmeg
1/2 cups brown sugar
1 cup cornmeal
2 whole eggs
1 cup pumpkin puree
1/4 cup olive oil
1 Tbsp molasses
Preheat oven to 400 F. Grease an 8x8 baking dish.
In medium bowl, whisk together flours, baking powder, salt, spices, brown sugar, and cornmeal.
In small bowl, lightly beat eggs, then stir in pumpkin, oil and molasses.
Stir wet ingredients into dry ingredients just until combined. Pour batter into pan, smoothing out the top. Bake 30 minutes, or until a toothpick inserted in center comes out clean.